As the seasons begin to change and the days grow a little cooler, I find myself drawn to ingredients that feel comforting, beautiful, and naturally full of flavor. One of my favorite autumn vegetables is delicata squash. A small, elegant squash with creamy golden flesh and beautifully striped, edible skin.
Delicata squash is particularly wonderful for roasting because it develops a naturally sweet, caramelized flavor while maintaining a tender, almost buttery texture. Unlike many winter squashes, its delicate skin does not need to be removed, making it both easy to prepare and beautiful on the plate.
For this month's recipe, I wanted to create a dish that celebrates the natural sweetness of the squash without adding sugar. Instead of honey or maple syrup, I use a touch of five-spice blend, which brings warmth, depth, and an intriguing aromatic quality to the dish.
The combination of roasted delicata squash, fragrant five-spice, creamy feta, toasted pistachios, and jewel-like pomegranate seeds creates a beautiful balance of flavors and textures. The squash becomes naturally caramelized in the oven, while the five-spice adds subtle warmth. The feta provides a savory, tangy contrast, the pistachios add a satisfying crunch, and the pomegranate brings a bright, slightly tart finish.
-Didem Ornek Ertan, Head Chef at Formaggio Kitchen
Roasted Delicata Squash with Five-Spice, Pistachios, Feta, & Pomegranate
Serves 4
Ingredients
2 medium delicata squash
¼ tablespoons extra-virgin olive oil
½ teaspoon five-spice blend
½ teaspoon Maras pepper
Salt and freshly ground black pepper, to taste
⅓ cup roasted pistachios, roughly chopped
3–4 ounces feta cheese, crumbled
¼ cup fresh pomegranate seeds
1 tablespoon fresh parsley or mint, finely chopped
Instructions
- Preheat the oven to 425°F (220°C).
- Wash the delicata squash thoroughly and slice into approximately ½-inch half-moons. Remove the seeds with a small spoon. There is no need to peel the squash.
- Arrange the squash in a single layer on a large baking sheet. Drizzle with olive oil and season with five-spice blend, Maras pepper, salt, and freshly ground black pepper. Toss gently until evenly coated.
- Roast for 20–25 minutes, turning the squash halfway through cooking, until tender and beautifully caramelized around the edges.
- Transfer the warm squash to a serving platter. Scatter the crumbled feta and toasted pistachios over the roasted squash.
- Finish with fresh pomegranate seeds and a light sprinkling of fresh parsley or mint.
A Little About Delicata Squash
Delicata is a type of winter squash known for its oblong shape, creamy-colored skin, and distinctive green or orange stripes. It has a naturally sweet, delicate flavor and a wonderfully creamy texture when roasted.
One of its greatest advantages is its edible skin. Once roasted, the skin becomes tender and adds another layer of texture to the dish. Delicata squash is also a good source of fiber and provides nutrients including vitamins A and C.
When selecting delicata squash, look for squash that feels firm and heavy for its size, with smooth, unblemished skin.
Our produce department currently has locally sourced, fresh delicata squash available, making this the perfect time to bring this beautiful seasonal ingredient into your kitchen.
The Secret Is in the Roasting
The key to this recipe is allowing the squash to caramelize naturally. There is no need for added sweeteners. Roasting at a high temperature concentrates the squash's natural sugars and creates beautifully golden edges while keeping the center tender.
I like to slice the squash into half-moons and remove the seeds before roasting. Arranging the pieces in a single layer gives them enough room to brown and caramelize rather than steam.
A little extra-virgin olive oil, five-spice blend, Maras pepper, salt, and freshly ground black pepper are all that are needed to season the squash.
Once roasted, the squash is finished with creamy feta, toasted pistachios, and fresh pomegranate seeds. The result is a dish with a wonderful contrast of warm, savory, creamy, crunchy, and tart flavors.